Best bistro classic dishes... To get the full recipe go to brunoalbouze.com Instagram@ / brunoalbouze Facebook@ / brunoskitchen Pinterest@ / brunoalbouze Twitter@ / brunoalbouze
Good question. The easiest method would be to assemble the sliced cool beef cheeks with its onion filling and reheat them in the oven for about 10 minutes at 375ºF (190ºC). Microwave can be used as well; approximately 30 seconds per serving. Glaze with the simmering beef cheek sauce before serving - Enjoy :)
The cheeks are my favorite part of a cow. What a shame they are so hard to find. I love your idea of layering the meat and veggies. Braises are often so homey looking, but so fabulous for entertaining. Your plating tips are incredibly helpful. Love your channel so much I am featuring you on mine.
LOL. It's called "ail en chemise" meaning:"garlic clove with its shirt". By smashing them leaving their skin on release more flavors without burning while cooking. Happy beef cheeks day :)
Good Lord when he sliced those beef cheeks I literally, literally put my hands on my head because my mind can't comprehend the mindblow that I just saw!
I cannot believe that it is 2 in the morning, I can't sleep, decide to watch videos, and this is what I find. I am soooo ready to go cook right now!! This looks amazing, and I am eager to try it real soon.
You are the best of the best I finely did the Beef cheeks recipes and my family and friends polished the plates thanks mate for shering the recipe your the best God bless.
Oh my God, you´re my hero! I tried the Ratatouille and everybody just loved it! Can't wait to try this one out. Great job, the food looks just amazing!
Wow you are the best of the best out of all the videos this one really looks the most delicious and I love your video. You explain the construction is very clearly. I put you as a favorite and thumbs up😍❤️😃😁👍
That’s amazing! I love how solid your cooking technique is. You made all the right steps short of chilling the braising liquid over night to effectively remove all the fat. Honestly I wouldn’t be able to wait either! Can’t wait to make this.
Les joues de Boeur c'est très bon (surtout marinés ainsi), et moi je préfère la queue (de Boeuf) : pas facile à dépioter, mais viande effilochée succulente - merci toujours pour ces recttes sublissimes !
This looks incredible! I'm sure it tastes even better than it looks. Your resume is pretty impressive as well...you wouldn't happen to be able to share any amazing stock making tips from your days working in the kitchens of chef Ducasse would you?
I'm not sure what secrets there could be in stock making lol. Throw your ingredients into a pot of water and simmer them forever. Everything is determined by your choice of ingredients.
Fantastic Bruno! I'm so hungry after watching this. I cannot get beef cheeks from my butcher, what other cut of beef could I use to give me a similar effect?
I was looking for the answer to this as well and checked through the old comments. Found one from 4 years ago where Bruno says: "Good question. The easiest method would be to assemble the sliced cool beef cheeks with its onion filling and reheat them in the oven for about 10 minutes at 375ºF (190ºC). Microwave can be used as well; approximately 30 seconds per serving. Glaze with the simmering beef cheek sauce before serving - Enjoy :)"
Chef Bruno, can i use flank steak instead of beef cheeks and is the time for braising the meat the same? and can i use a crock pot for braising? thanks
Hi Chef, this looks gorgeous. I would have 2 questions: why dust the meat since the crust will go away after braising? what's the function of the parchment paper since the meat is in a covered Dutch oven? Thanks! (and best wishes for 2017!)
flying frenchman the dusting is to enhance the flavor of the sauce. It really helps build flavor especially when making a pan sauce. The parchment is just to keep everything submerged in the jus.
I watched all your videos sir i would love to try this recipe out but I'm a poor engineer student. I cant afford any of this but when i graduate and i make enough money can i hire you to be the chef at my wedding? Mr.Bruno keep up the good work i will always support you.
Bruno Albouze Do you have a good mushroom gravy recipe/ Something with perhaps garlic, mushrooms, wine, perhaps tomato paste, etc? So food has been so tasty but I need a basic mushroom gravy I can adapt to varying dishes even I want to put some on top of sauteed spinach. Maybe sounds strange but I have a taste for spinach with mushroom gravy and then I'll serve with cheese grits. YUM!!Please post video of mushroom gravy that can be used on lamb or beef or chicken. Thank you so much:-)
wow great. again. dear mr albouze, if you wanna make books for your (thousands of) willing and passionate students, i think were going to buy this "bibles of the bibles". show every sauce, everything from the pure start. we are in for it. have a very good day!
